Скачать с ютуб 班蘭打南糕/青白雙層糕/ Kuih Talam в хорошем качестве

班蘭打南糕/青白雙層糕/ Kuih Talam

"我们的视频着重展示美食制作过程，所有食材的来源都符合合法和道德标准。" #班蘭打南糕 #青白雙層糕 #Kuih Talam 班蘭打南糕或青白雙層糕是兩層的娘惹式馬來糕點。上層白色的帶椰奶鹹香, 下層綠色的是帶甜, 口感帶Q彈。非常好吃！ 青色層材料： 240毫升 香蘭汁(把240毫升清水+10片香蘭葉剪段攪拌至細膩，然後取出 240毫升香蘭汁） 1/2茶匙 堿水 80克 粘米粉 52克 木薯粉 28克 綠豆粉/印尼綠豆粉 320毫升 清水 140克 砂糖 1/4茶匙 細鹽 白色層材料： 300克 濃椰奶 3/4茶匙 細鹽 50克 粘米粉 24克 綠豆粉/印尼綠豆粉 110毫升 熱水 做法： 先把7x7吋方形烤盤抹上油 準備青色層： 1.把80克粘米粉、52克木薯粉和28克綠豆粉混合拌勻，然後加入香蘭汁、 1/2茶匙 堿水，攪拌均勻， 2.準備糖水：將320毫升 清水，140克 砂糖和1/4茶匙 細鹽和兩片斑斕葉煮溶至沸騰。 3.直接將熱糖水加入青色層的粉糊裏，拌勻後過濾。 4.開最小火，把青色粉糊煮成濃稠的粉漿後離火，繼續攪拌至順滑。 5.把青色粉漿倒入烤盤中 (讓表面不均勻以幫助上下層粘合)，以中火蒸15分鐘。 準備白色層： 1.把50克粘米粉和24克綠豆澱粉混合，再加入300克濃椰奶、3/4茶匙 細鹽、拌勻。一邊攪拌，一邊再加入110毫升 熱水拌勻，然後過濾入。 2.用小火把白色粉糊煮至少許濃稠後離火，然後繼續攪拌至順滑。 3.把白色粉漿倒在已蒸熟的青色層上，再以中火蒸15分鐘。 4.班蘭打南雙層糕蒸熟後，取出擱置一旁至完全冷卻（大約3小時左右）。 5.取出，用塑料刀切成小塊。 Kuih Talam Kuih Talam is a two-layer nonya-style Malay pastry. The upper layer is white with coconut milk and salty fragrance, and the lower layer is green with sweetness and Q-bomb taste. Very tasty! Green layer material: 240 ml pandan juice (mix 240 ml water + 10 pandan leaves cut into sections and stir until smooth, then take out 240 ml pandan juice) 1/2 teaspoon alkaline water 80g rice flour 52 g tapioca flour 28g mung bean flour/Hoen Kwe flour 320ml water 140 g caster sugar 1/4 teaspoon fine salt White layer material: 300g thick coconut milk 3/4 teaspoon fine salt 50g rice flour 24g mung bean flour/Hoen Kwe flour 110ml hot water practice: First grease the 7x7 inch square baking pan Prepare the green layer: 1. Mix 80 grams of rice flour, 52 grams of tapioca flour and 28 grams of mung bean flour, then add 240ml pandan juice, 1/2 teaspoon of alkaline water, and mix well. 2. Prepare the sugar water: Boil 320ml water, 140g granulated sugar, 1/4 teaspoon fine salt and two pandan leaves until boiling. 3. Add the hot sugar water directly to the green layer of batter, mix well and filter. 4. Turn on the minimum heat, boil the green powder paste into a thick paste, then remove from the heat, continue stirring until smooth. 5. Pour the green powder paste into the baking pan (make the surface uneven to help the upper and lower layers adhere), and steam for 15 minutes on medium heat. Prepare the white layer: 1. Mix 50g of rice flour with 24g of mung bean flour, then add 300 grams of thick coconut milk, 3/4 teaspoon of fine salt, and mix well. While stirring, add 110 ml of hot water, mix well, and filter in. 2. Boil the white paste at least slightly thick with a low heat, then remove from the heat, and then continue to stir until smooth. 3. Pour the white flour paste on the green layer that has been steamed, and steam it over medium heat for 15 minutes. 4. After the Kuih Talam is steamed, take it out and set aside to cool completely (about 3 hours). 5. Cut into small pieces with a plastic knife.